Reverse Sear Ribeye

pflug · July 2016

Had a 2 inch thick ribeye that I roasted really slow (indirect) at about for over an hour. Got it to 120F, pulled it and opened up the vents. I had the spider and small cast iron grid already in place... 90 seconds on each side and it was done!

Thanks for looking!

Image: https://us.v-cdn.net/5017260/uploads/editor/wt/4fw65qvnf1v6.jpg

Sweet100s · July 2016

Looks perfect pflug!

WAHOO_EGGER_CVILLE · July 2016

Looking good my man!

EggNorth · August 2016

Excellent looking steak. Great picture also!

pflug · August 2016

Thanks, it was huge. Had it with a baked sweet potato. Didn't have a plating picture, but here is the piece I could not finish. The really slow roasting pays off to get that nice uniform doneness.